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When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies,
flat
cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides
all
around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results during regular baking, use only
one cookie sheet in the oven at a time.
Also see the Multi-Shelf baking section.
Pies
For best results, bake pies in dark, rough or dull pans,
to produce a browner, crisper crust. Frozen pies in foil
n;lns
should
be
placed
on
an
aluminum cookie sheet
baking since the shiny foil pan reflects heat away
. .
~m
the pie crust; the cookie sheet helps retain it.
Cakes
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommended will usually be crisper, thinner and
drier than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never cover a shelf entirely with aluminum foil.
This will disturb the heat circulation and result in
poor baking. A smaller sheet of foil may be used to
catch a
spillover
by placing it on a lower shelf
several inches below the food.
Don’t Peek
Set
the
timer for the estimated cooking time and do
DO NOT open the door to check until the
not
open the door to look at your food. Most recipes
minimum time. Opening the oven door frequently
provide minimum and maximum baking times such
during cooking
allows
heat to escape and makes
as “bake 30-40 minutes.”
baking times longer. Your baking results may also
be affected.